Send your kids back to school with this great first day of school breakfast.
1 3/4 cups Smith Brothers Farms low-fat milk
1 Smith Brothers Farms egg
3/4 cup flour
1 egg white
1 banana sliced
1/2 tsp vanilla extract
2 tbsp honey or maple syrup
8 oz. Yami
fresh mint sprigs and powdered sugar (optional)
Whisk together milk, flour, egg, egg white and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Add sliced banana. Roll crepes into cylinders. Garnish with mint sprigs and powdered sugar, if desired.